Dutch Oven Chicken Pot Pie
A creamy, savory filling with shredded chicken, tender carrots, peas, and potatoes, all tucked under a golden pie crust or flaky puff pastry for the ultimate comfort meal.
Ingredients
For the Filling
- 2 cups cooked chicken, shredded Rotisserie chicken works great
- 1 cup carrots, diced
- 1 cup peas (fresh or frozen)
- 1 cup potatoes, diced (Yukon Gold or russet) Yukon Gold holds shape, russet will break down
- 1/2 cup onion, chopped
- 2 cups chicken broth
- 1 cup milk (whole or 2% recommended) Whole gives a richer sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour Can substitute with gluten-free flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 piece refrigerated pie crust or puff pastry
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Melt 3 tablespoons butter in a Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes.
- Stir in the flour, salt, pepper, thyme, and garlic powder. Cook for 1 minute to remove the raw flour taste.
- Gradually whisk in the chicken broth and then the milk. Bring to a gentle simmer and let the sauce thicken slightly, about 3–5 minutes.
- Add the shredded cooked chicken, diced carrots, peas, and potatoes. Stir until evenly coated and heated through.
- Transfer the filling to a pie dish, or leave it in the Dutch oven if it’s oven-safe.
- Cover with the pie crust or puff pastry, sealing the edges and cutting a few slits in the top to vent steam.
Baking
- Bake for 30–35 minutes until the crust is golden and the filling bubbles at the edges.
- Let the pie rest for 5–10 minutes before slicing.
Notes
Store leftover pot pie in an airtight container in the refrigerator for up to 3–4 days. Freeze baked slices for up to 2 months.